Squash Turkey Chili

Name: Squash Turkey Chili
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 1/2 pounds ground turkey or ground chicken; 1 medium butternut squash peeled and cubed; 2 medium potatoes, peeled and diced; 2 large carrots peeled and chopped; 1 red bell pepper chopped; 1 white onion diced; 4 cloves garlic minced; 2 tablespoons tomato paste; 1 can (14.5 oz) crushed tomatoes; 3 cups vegetable broth or low sodium chicken broth; 1 cup water; 1 can (15 oz) chickpeas drained and rinsed; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper to taste; Optional hot sauce and shredded cheddar for garnish

By Emma

Certified Culinary Professional

Published on 12 February 2026 • Recipe tested & approved

Hearty chili blending butternut squash, turkey, and veggies with subtle spice. Uses chickpeas instead of beans, slow simmer for tender bites. Simple swaps, rich aroma, and robust flavor. Comfort in a pot without fuss.

Prep: 25 min

Cook: 1h 15min

Total: 1h 40min

Servings: 8 servings

#American #chili #slow simmer #turkey #fall recipe #comfort food #vegetable-rich

Before You Start

Started tweaking chili years ago trying to sneak in veggies without losing meaty heartiness. Butternut squash came up bright orange, sweet but soft — a gamble on texture and timing. Early on, I overcooked it until it turned almost gluey. Learned the hard way: timing is everything with squash. Potatoes? Keep them apart in water until last minute — no one wants brown spuds. Switched beans out for chickpeas at one point; added crunch instead of soft mush. Turkey browns differently than beef or pork; it needs more oil sometimes and patience for color. Tomato paste isn’t just filler but transform flavor when browned properly. Simmer gently; boiling too hard means tough veggies and cloudy broth. The kitchen fills with earthy, smoky aromas, garlic and paprika dancing in the air. Every stir gives a glimpse at juicy colors melding. It’s a project worth the wait if you’re patient and hands-on.

Ingredients

1 1/2 pounds ground turkey or ground chicken
1 medium butternut squash peeled and cubed
2 medium potatoes, peeled and diced
2 large carrots peeled and chopped
1 red bell pepper chopped
1 white onion diced
4 cloves garlic minced
2 tablespoons tomato paste
1 can (14.5 oz) crushed tomatoes
3 cups vegetable broth or low sodium chicken broth
1 cup water
1 can (15 oz) chickpeas drained and rinsed
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional hot sauce and shredded cheddar for garnish

About the ingredients

Ground turkey is lean but can dry out if rushed or too hot; opt for ground chicken belly or mix half turkey half pork for juiciness. In place of butternut squash, kabocha or pumpkin can work but adjust simmer time slightly. Potatoes are starchy; waxy types hold better but Russets are fine if not soaked enough—you’ll end with funky texture otherwise. Chickpeas replace kidney beans here, offering heft without typical bean softness. If you only have canned beans, rinse well to avoid excess salt. Tomato paste is crucial; don’t skip or dilute flavor. If you lack crushed tomatoes, use canned diced but crush them by hand. Broth can be veggie or chicken depending on preference; homemade broth adds richness but store-bought works well. Bell pepper adds sweetness and crunch — green ones are more bitter. Olive oil heats quickly; keep an eye to avoid smoking or burning, which ruins flavor.

Method

Prep all veggies first; dice onions, bell pepper, carrots, and garlic. Cube squash and potatoes. Soak potatoes in cold water to stop browning — critical if prepping ahead.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When it shimmers, toss in ground turkey. Break it up with a wooden spoon. Cook until pink disappears and bits brown here and there — about 6-8 minutes. Browning adds depth; don’t rush.
Add onions to the pan with the turkey and sweat for 3-4 minutes. Look for them turning translucent and soft, not browned — sweet onions signal next step.
Stir in minced garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook, stirring, until the aroma is deep and fragrant. About 1-2 minutes. Tomato paste darkens slightly; powerful flavor released now.
Dump in butternut squash, drained potatoes, carrots, and bell peppers. Stir every vegetable through the spices and meat. You should see a mix of colors — the orange of squash, vivid peppers, and potatoes ready to soak flavors.
Pour in crushed tomatoes, broth, and water. Stir well to combine. Crank heat up until it bubbles vigorously — boiling is your signal to lower heat.
Reduce heat to low-medium. Cover loosely, leaving a small crack for steam. Simmer gently, not aggressively. After 55 minutes check squash and potatoes with fork; they must be fork-tender but not mushy. Overcooked squash makes chili gluey.
About 15 minutes before serving, drain and rinse chickpeas. Fold them into the chili. Chickpeas add bite and a nutty undertone that balances soft squash.
Taste. Adjust salt, black pepper, and add hot sauce if you want more heat. Always add seasoning gradually; you can fix bland easily but oversalting is tough.
Ladle into bowls. Garnish with shredded cheddar, sour cream, or chopped cilantro if you have some. The cheese melts slowly, creamy finish. Serve hot, with thick crusty bread or cornbread — moisture contrast is essential.

Cooking tips

Start with all chopping done — multitasking mid-cook can stall everything. Soak potatoes in cold water for 15+ minutes if prepping ahead; keeps them from oxidizing and turning gross brown patches. Use a heavy-bottomed pot or enamel Dutch oven for even heat and better browning. Brown turkey over medium-high heat; avoid steaming it by crowding the pan — cook in batches if needed. Sweat onions until translucent; color signals sugar release but avoid browning as this adds bitterness. Garlic and tomato paste developed flavors from browning slightly; stir constantly to prevent scorching. Add root veggies and pepper, stir ensuring every piece is coated with tomato-spice mixture. Bring liquids to rolling boil before reducing heat — this jump-starts melding flavors and helps thicken broth. Simmer gently for about an hour with the lid slightly ajar to prevent over-softening and preserve texture. Check doneness visually and with fork, look for slight softness without collapse. Chickpeas join late to keep integrity; if added too soon, they turn too soft and lose shape. Season last, tasting often; flavors deepen with time but salt stays steady or rises. Garnish options boost texture contrast and appearance — creamy and fresh add dimension.

Chef's notes

💡 Dice veggies uniformly. Onion, bell pepper, carrots, garlic — all chopped fine. Cube squash and potatoes evenly too. Soak potatoes at least 15 minutes cold water. Stops browning, keeps color fresh. Crucial if prepping early, saves visual appeal. Watch oil heat before turkey; shimmer means right temp. Too low, turkey steams, no browning; too hot, burns fast. Break turkey apart for even cook; brown spots develop flavor depth. Don’t rush this step. Patience pays. Use wooden spoon, not metal, avoids scratching pots and better control.
💡 Brown turkey medium-high, listen for sizzle and occasional pop. Bits turning golden signal flavor building. Add onions next; sweat not brown. Translucent means sugar release starts, avoid bitterness from color. Garlic and tomato paste go next; cook stirring constantly. Paste darkens, gives power punch. Smells shift—earthy, deep, smoky. Timing is tight 1-2 min max, scorch too long loses taste. Toss in all veggies now; coat all with spice-tomato base. Colors pop against meaty base. Keep stirring so nothing sticks, every veggie piece gets flavor trapped.
💡 Pour in tomatoes, broth, water, stir. Bring to roaring boil, watch bubbles jump. That signals heat’s right to reduce. Lower before veggies get mushy or broth cloudy. Lid cracked keeps steam balanced; too tight steams, too loose dries. After 55 min test fork tenderness on squash and potatoes. Not mushy, hold shape firm-yet-soft. Overdone squash turns gluey, thickens broth too much. Chickpeas rinse last, fold in gently 15 min before done. Too early and they turn soft, lose texture bite. Add seasoning at end. Salt builds slowly; add in stages, taste often. Hard to fix oversalt.
💡 Oil choice matters; olive oil heats quick, watch smoke point. Can switch to avocado or light vegetable for high heat browning. Ground turkey lean, can dry if pushed. Mix in chicken belly or pork half for juiciness and fat if dry texture bothers. Bell pepper sweetens but watch color. Green peppers can turn bitter if cooked long. Use red or orange for balance. If crushed tomatoes missing, diced canned crushed by hand works. Fresh broth ideal but store bought fine. Chunky aromas of garlic, cumin, paprika fill kitchen; smell signals next step.
💡 Chop all veggies before heat. Multitasking mid-cook slows pace and risks burning or uneven cooking. Heavy bottom pot spreads heat, avoids hotspots; key for browning. Batch cook turkey if crowded pan steams. Onions sweet not brown; garlic paste combo nose test. Stir thoroughly every few mins keeping uniform color. Hot sauce optional; add at end, same with cheese or cilantro garnish. Cheese melts slow, creamy finish contrasts textures. Serve with thick crusty bread or cornbread for moisture balance.

Common questions

Can I use ground chicken instead?

Yes, lean chicken works but dries quicker. Use mix with thigh or add more oil. Brown carefully, lower heat once color appears. Adjust simmer time; leaner meat shrinks faster.

What if squash gets mushy?

Cut bigger cubes first. Check doneness earlier than potatoes. Simmer gently, don’t boil hard or crush squash. Squash gluey ruins texture. If soft, add last 10 min only. Fork test key signal.

Why soak potatoes?

Stops oxidation brown spots. Also shrinks starch surface preventing gummy texture during simmer. No soak, potatoes get weird texture and color. Soak 15+ mins cold water always before cooking.

How to store leftovers?

Refrigerate in airtight container 3-4 days max. Reheat slow on stove to avoid drying. Freeze portioned well sealed 2-3 months. Thaw overnight fridge preferable.